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This meal has been on repeat in my house lately! I’m a huge fan of lamb and decided to start posting some recipes for it on my website. Of course, I have to start with my favorite, basic recipe. These Ground Lamb Nourish Bowls are easy, nutritious, filling, and drool-worthy. They’re so perfect paired with the garlic herb sweet potatoes, and I know you’ll love it just as much as I do.
Nutritional benefits of this recipe
- Lamb is an excellent source of iron, zinc, Vitamin B12, protein, essential amino acids, etc. These nutrients are crucial for energy, immunity, bone health, metabolism, and more.
- Sweet potatoes are rich in beta-carotene, vitamin B6, Vitamin B5, Vitamin C, Manganese, and potassium. They are also rich in antioxidants that protect your body from free radicals, therefore reducing inflammation and decreasing illness.
- Quinoa is a lower glycemic grain and has fiber, some protein, antioxidants, vitamins, and minerals. It’s my favorite ingredient for nourish bowls! I used tri-color quinoa for this recipe.
Ingredients for Ground Lamb Nourish Bowls
Ground lamb – or beef, bison, venison, chicken, etc.
Sweet potato – or other potato
Quinoa – I used tri-color quinoa
Avocado oil for cooking
Fresh thyme
Fresh rosemary
Granulated garlic
Greek yogurt
Method
- Preheat the oven to 400ºF.
- Prep the sweet potato: Dice the sweet potato into 3/4″ cubes (they will take longer to cook if you cut them bigger) and toss in the avocado oil, granulated garlic, salt, and pepper. Place them on a large baking sheet. Place the fresh thyme and rosemary sprigs on top. Put in the oven and cook for 20 minutes until the sweet potatoes are fork tender. Remove from the oven and break the dried leaves from the thyme and rosemary off and sprinkle over the sweet potatoes (discard the stems). Stir it all together.
- Quinoa: Cook according to package instructions. I recommend cooking in broth rather than water for much more flavor.
- Lamb: Preheat a large skillet to medium-high heat with some avocado oil. Add the lamb and cook for about 8 minutes until no longer pink, breaking it up and stirring it as it cooks. Drain some of the fat if desired. Season with the garlic, salt, and pepper. If you don’t like the strong flavor of lamb, then stir in 1 Tbsp of coconut aminos – you don’t taste the coconut aminos but it helps mute some of the “gamey” flavor of lamb.
- To serve: Put a bed of quinoa into a bowl and top with the sweet potato, lamb, and a large dollop of greek yogurt. Enjoy!
Modifications
- Use any kind of potatoes you want! I used jewel sweet potatoes, but Japanese sweet potatoes, garnet, purple yams, etc. are all delicious as well. You can also opt for yellow potatoes, baby potatoes, etc. if that’s your favorite.
- Add other roasted, sautéed, or grilled veggies, such as broccoli, fennel, bell pepper, zucchini, carrots, etc.
- Add a mediterranean twist with fresh, sliced veggies such as thinly sliced cucumber or tomato, and add Kalamata olives, crumbled feta, pickled onion, etc.
Other recipes you’ll love
Sage and Sweet Potato Nourish Bowl with Balsamic Glaze
Moroccan Chicken Nourish Bowls
Chili Lime Salmon Bowls with Mango Salsa
I hope you loved these Ground Lamb Nourish Bowls with Garlic Herb Sweet Potatoes! Please be sure to leave a comment and rating if you give it a try. I would LOVE to know how you liked it!
PrintGround Lamb Nourish Bowls with Garlic Herb Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, oven
Ingredients
Sweet potatoes:
2 medium sweet potatoes
2 Tbsp avocado oil
1 1/2 tsp granulated garlic
1 tsp salt, to preference
Cracked black pepper
3 fresh rosemary sprigs
4–5 fresh thyme sprigs
Lamb:
1 lb ground lamb
1/2 tsp salt
1/2 tsp granulated garlic
Cracked black pepper
Optional: 1 Tbsp coconut aminos (helps make the flavor of the lamb a little more mild if desired!)
To serve:
Cooked quinoa (I used tri-color)
Greek yogurt
Instructions
- Preheat the oven to 400ºF.
- Prep the sweet potato: Dice the sweet potato into 3/4″ cubes (they will take longer to cook if you cut them bigger) and toss in the avocado oil, granulated garlic, salt, and pepper. Place them on a large baking sheet. Place the fresh thyme and rosemary sprigs on top. Put in the oven and cook for 20 minutes until the sweet potatoes are fork tender. Remove from the oven and break the dried leaves from the thyme and rosemary off and sprinkle over the sweet potatoes (discard the stems). Stir it all together.
- Quinoa: Cook according to package instructions. I recommend cooking in broth rather than water for much more flavor.
- Lamb: Preheat a large skillet to medium-high heat with some avocado oil. Add the lamb and cook for about 8 minutes until no longer pink, breaking it up and stirring it as it cooks. Drain some of the fat if desired. Season with the garlic, salt, and pepper. If you don’t like the strong flavor of lamb, then stir in 1 Tbsp of coconut aminos – you don’t taste the coconut aminos but it helps mute some of the “gamey” flavor of lamb.
- To serve: Put a bed of quinoa into a bowl and top with the sweet potato, lamb, and a large dollop of greek yogurt. Enjoy!
